It’s Super Bowl Sunday! Which means you’re starting to think about what you’re going to take to the neighbor’s party. Your grocery list may even be made, and your plan of making that Hormel chili/Velveeta dip is in full effect.
I’m here to tell you…
Please. Don’t.
Why not? Because you most likely made a commitment to yourself for 2014 that you would work toward becoming the healthiest version of yourself. Because you need me to tell you not to, because otherwise, your idea of getting that 30-minute workout in before the party will justify your decision. And, if all of these reasons fail, because Velveeta isn’t real cheese.
Trust me, there is a way to enjoy yourself, indulge in some food, and not feel like Gigantisaurus on Monday. Here are some tips to follow for Super Bowl Sunday:
* Take something healthy to share (see recipes below). If you already bought the Hormel and Velveeta, toss it in the garbage. Consider it rat poison and vow to never buy either one again.
* Exercise before you go. Getting your body moving is the best way to curb a voracious appetite, and the best way to boost metabolism. This is recommended every day, but certainly on Sedentary Super Bowl Sunday.
* You can have ALL the indulgences you want (buffalo wings, cheese cubes, brownies) so long as ALL of your indulgences fit onto ONE small appetizer plate (typically 7″).
* Limit yourself to one alcoholic beverage per half. Try drinking a beer or glass of wine, then a tall glass of water. I know, sounds boring, but hey, fitting in your pants on Monday isn’t boring.
* Encourage the party attendees to do the workout I’ve outlined below WITH you during the halftime show. Don’t worry, the breaks are perfectly timed for commercial watching.
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So what could you make and take that would be easy, healthy, and would wow the guests? Voila. My favorite Game Day recipes.
QuarterGuac
* 4 avocados (ripe)
* 2 limes
* 2 cloves garlic (finely chopped)
* 1/4 cup red onion (finely diced)
* 2 zucchinis (small)
* 1/2 cup cilantro (chopped)
* 1/2 tsp. chilies (dried)
* black pepper
* Himalayan salt
Mix ingredients into a delicious bowl of green dipping stuff.
Avocado Skins
* 6 baking potatoes
* 1 Tbsp. canola oil
* 1 garlic clove (minced)
* 1/4 tsp. ground red pepper
* 6 oz. avocado (mashed)
* 3/4 cup chunky salsa
Cut potatoes lengthwise. In a small bowl, combine oil, garlic, and red pepper. Brush surfaces of potatoes with the oil mixture. On a charcoal grill, grill potatoes cut side down over open grill for 20 minutes, turning once halfway through. For gas grill, cook over medium heat cut side down on rack with cover closed. Scoop out half of the insides of each potato, leaving 1/2″ shell. Brush remainder of oil on shells, sprinkle with cheese (optional) and return to grill for 5 minutes until cheese is melted. Serve topped with mashed avocado, salsa, and a dash of parsley (optional).
Meatless Sloppy Joe Sliders
* 1 Tbsp. canola oil
* 1 medium onion
* 1/2 green pepper
* 1 celery stalk
*2 cloves of garlic (minced)
* 12 oz. package of meatless veggie crumbles (or crumbled tempeh)
* 1/4 cup ketchup
* 1 Tbsp. Worcestershire sauce
* 1/4 tsp. sea salt
* 1/4 tsp. black pepper
* 16 mini, whole grain hamburger buns
* pickle slices (optional)
Chop up onion, pepper, and celery. Place oil, onion, celery, sea salt, and pepper in a skillet and cook over medium high heat for 5 minutes. When the veggies get tender, add in the crumbles and cook 5 more minutes. While the veggies are cooking, combine Worcestershire sauce and ketchup in a small bowl and stir. Add sauce to the skillet mixture and simmer 8 minutes. Remove from heat, spoon onto buns, add pickles (optional), and serve.
Spicy Vegetarian Chili
* 1 lb. eggplant (cut into 1″ cubes)
* olive oil
* 2 yellow onions (chopped)
* 3 cloves garlic (minced)
* 2 zucchini (chopped)
* 2 red bell peppers (cored, seeded, and diced)
* 1 1/2 jalapeno peppers (seeded and finely minced)
* 28 oz. plum tomatoes (Italian, including liquid)
* 1 Tbsp. ground cumin
* 1 1/2 Tbsp. chili powder
* 2 Tbsp. oregano
* 1 tsp. fennel seeds (optional)
* 1 1/2 cups white beans (cooked, drained, and rinsed)
* 1 1/2 cups kidney beans (cooked, drained, and rinsed)
* 3 Tbsp. lemon juice
* 1 tsp. sugar
* 1/3 cup fresh cilantro (chopped)
* Himalayan salt
* black pepper
Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.
In a large pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for 5 more minutes, stirring occasionally.
Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.
Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Enjoy, and GO SEAHAWKS!